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Gingerbread Sandwich Cookies Recipe

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4.7 from 112 reviews

These Gingerbread Sandwich Cookies are a festive holiday treat featuring spiced gingerbread cookies sandwiched with a creamy vanilla frosting. Soft and flavorful, these cookies are perfect for holiday gatherings or gifting. The recipe includes a classic mix of warm spices, molasses, and a buttery frosting that can be piped or spread for decorative appeal.

Ingredients

Scale

For the Cookies:

  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar, packed
  • 1 egg
  • ½ cup molasses
  • 1 teaspoon vanilla extract

For the Frosting:

  • 1 ½ cups powdered sugar
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (or milk)

Instructions

  1. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside to prepare the dry spice mixture evenly.
  2. Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to beat the softened butter and brown sugar until light and fluffy, about 2 minutes. Then add the egg, molasses, and vanilla extract, mixing until the batter is smooth and homogenous.
  3. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until all ingredients are combined to form a soft and sticky dough. Wrap the dough in plastic wrap and chill for at least 1 hour to make it easier to handle.
  4. Roll and Cut the Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough evenly to about ¼ inch thickness. Use gingerbread-shaped or round cookie cutters to cut out shapes, then transfer them to a baking sheet lined with parchment paper.
  5. Bake the Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
  6. Make the Frosting: In a bowl, beat together powdered sugar, softened butter, vanilla extract, and heavy cream until smooth and fluffy, creating a creamy and spreadable frosting.
  7. Assemble the Sandwich Cookies: Spread or pipe the frosting onto the flat side of one cookie, then gently press another cookie on top to form a sandwich. Repeat until all cookies are paired and frosted.

Notes

  • Chilling the dough improves manageability and rolling.
  • Rolling dough thicker yields softer cookies; thinner dough makes crispier cookies.
  • Use a piping bag or a zip-top bag with the corner snipped for neat frosting application.
  • Add a pinch of salt to the frosting if you prefer a sweet-and-salty flavor profile.
  • Ensure cookies are completely cooled before frosting to prevent melting.
  • Molasses can be substituted with honey or maple syrup, though flavor will be milder.
  • Adjust spices to personal taste by varying cinnamon or omitting cloves.
  • Cookies can be made ahead: dough refrigerated for up to 3 days; baked cookies can be frozen for up to 2 months without frosting.
  • Store finished sandwich cookies in airtight container at room temperature for 3 days or refrigerated up to 1 week. Freeze individually wrapped for up to 1 month.

Keywords: gingerbread cookies, holiday cookies, sandwich cookies, molasses cookies, spiced cookies, Christmas cookies

Find it online: https://dinewithdylan.com/gingerbread-sandwich-cookies-recipe/